Preppy Kitchen · by John Kanell★ 5.0 (248)
Pumpkin Muffin Recipe
NUTRITION · PER SERVING30M COOK
CAL 11%·PRO 7%
CARBS 31G54% OF CAL
2G FIBER19G SUGAR10G OTHER
FAT 11G42% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft, slightly sweet pumpkin muffins with warm fall spices, perfect for breakfast or a morning snack. They stay fresh in the refrigerator for up to a week.
mainamericanbaked good🥧 baking dish🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 12- 1½ cups all-purpose flour ((180g))
- 2½ teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup packed light brown sugar ((110g))
- ½ cup granulated sugar ((100g))
- ½ cup vegetable oil ((120mL))
- ¼ cup whole milk (room temperature (60mL))
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1¼ cup canned pumpkin puree ((280g))
At a glance
PER SERVING · TIME 30M
CAL 11%·PRO 7%
CARBS 31G54% OF CAL
2G FIBER19G SUGAR10G OTHER
FAT 11G42% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 216mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 76mg
- Calcium
- 26mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 216MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.